This healthy Carrot Cake Loaf with Cream Cheese Frosting is made with whole wheat flour, greek yogurt, and less sugar than many recipes call for. It may be healthier, but it’s still just as delicious!
This carrot cake loaf is wonderfully moist with the perfect amount of sweetness. Feel free to adjust the cream cheese frosting to your sweetness preference!
Ingredients in Carrot Cake Loaf with Cream Cheese Frosting
- whole wheat flour
- baking powder & soda, salt
- ground cinnamon, ginger and nutmeg
- canola oil (or similar vegetable oil)
- brown sugar
- eggs
- plain or vanilla Greek yogurt
- vanilla extract
- shredded carrot
- shredded apple
- walnuts
Cream Cheese Frosting
- cream cheese
- powdered sugar
- vanilla extract
Looking for more?
If you’re looking for more delicious dessert, check out this Chocolate Marbled Banana Bread, Chocolate Peppermint Cookies, or these Vegan Gingerbread Bites.
If you try it out, be sure to leave a star rating and review. Enjoy!
Healthy Carrot Cake Loaf with Cream Cheese Frosting
This healthier Carrot Cake Loaf is made with whole wheat flour, greek yogurt, and less sugar than many recipes call for. But, it is still just as delicious and wonderfully moist. Don't skip the cream cheese frosting!
Ingredients
Carrot Cake Loaf
- 1 cup whole wheat flour, spooned and levelled
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 ½ tsp cinnamon
- 1 tsp ground ginger
- Pinch nutmeg
- 1/3 cup vegetable oil (I used canola)
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup plain or vanilla Greek yogurt
- 1 tsp vanilla extract
- 1 ½ cups shredded carrot (from about 1 large carrot)
- 1 small apple, shredded (about 3/4 cup)
- 1/2 cup walnuts, chopped
Cream Cheese Frosting
- 4 oz cream cheese, softened to room temperature (about half of a 250g brick)
- 1/3-1/2 cup powdered sugar (Depending on your sweetness preference)
- 1/2 tsp vanilla extract
Instructions
Carrot Cake Loaf
- Preheat the oven to 350F and line a 9 inch loaf baking pan with parchment paper.
- Add the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg to a medium mixing bowl and whisk together.
- In a separate large bowl whisk together the oil, brown sugar, eggs, yogurt and vanilla extract.
- Add the dry ingredients into the wet ingredients and mix together until just combined. Fold in the shredded carrots and apple and the chopped walnuts.
- Pour into the parchment lined loaf pan and spread evenly. Bake for 65-75 minutes or until the middle of the loaf is set. (It may take slightly longer depending on your oven)
- Once done baking, remove from the oven and allow the carrot cake to cool for a few minutes in the hot pan before transferring to a wire cooling rack.
Cream Cheese Frosting
- While the carrot cake cools, mix together all the ingredients for the cream cheese frosting until light and fluffy using an electric mixer (or your own arms if you're strong)! Add more powdered sugar if you prefer a sweeter frosting.
- Once the loaf has cooled, spread the frosting on top. Slice into 6-8 slices and enjoy!
Notes
Store covered in the refrigerator for up to 3-4 days. It will last about 5 days if you skip the cream cheese frosting.
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